Beat 3 eggs on high for 5 minutes.
Gradually add 1 cup sugar.
Stir in pumpkin and lemon juice.
In separate bowl mix dry ingredients:
Mix flour, cinnamon, nutmeg, baking powder, sugar, salt.
Mix dry ingredients into egg mixture. Beat well. Spread onto well greased and floured 15"x10"x1" cookie sheet. Bake at 375º for 15 minutes or until center bounces back. Place on highest shelf in oven. Cool for 5 minutes and then turn onto T-towel sprinkled with powdered sugar. Roll towel. Cool for 1 hour, cake still in towel.
Combine filling ingredients and mix well with a mixer.
Unfold T-towel. Spread filling on cake. Roll cake back up without towel. Wrap with foil and keep refrigerated.